Effect of protein-surfactant interactions on aggregation of β-lactoglobulin

Biochimica et Biophysica Acta - Proteins and Proteomics

Volumn 1814, Issue 5, 2011, Pages 713-723

  Hansted, Jon G ^a   Wejse, Peter L ^b   Bertelsen, Hans ^b   Otzen, Daniel E ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Emulsifier; Isothermal titration calorimetry; Sodium dodecyl sulfate; Surfactant; Thermal stabilization; Whey protein aggregate

Indexed keywords

AMMONIUM CHLORIDE; BETA LACTOGLOBULIN; DODECYL SULFATE SODIUM; MONOMER; PYRANOSIDE; SODIUM SULFATE; SURFACTANT;

ARTICLE; BINDING SITE; CIRCULAR DICHROISM; CONTROLLED STUDY; CRITICAL MICELLE CONCENTRATION; GEL PERMEATION CHROMATOGRAPHY; HEAT; ISOTHERMAL TITRATION CALORIMETRY; LIGAND BINDING; LIGHT SCATTERING; MELTING POINT; MICELLE; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN BINDING; PROTEIN INTERACTION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; PROTEIN SURFACTANT INTERACTION; THERMOSTABILITY; UNFOLDED PROTEIN RESPONSE;

CALORIMETRY; CHROMATOGRAPHY, GEL; CIRCULAR DICHROISM; LACTOGLOBULINS; PROTEIN BINDING; PROTEIN STABILITY; SODIUM DODECYL SULFATE; SURFACE-ACTIVE AGENTS;

BOVINAE;

EID: 79955612856     PISSN: 15709639     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bbapap.2011.03.011     Document Type: Article

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